Wine and Beer Most important species of vinegar bacteria causing sliminess is Acetobacter aceti Saccharomyces carlsbergiensis None of these Lactobacillus lactis Acetobacter aceti Saccharomyces carlsbergiensis None of these Lactobacillus lactis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as pilsener wort hop must pilsener wort hop must ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 24-25% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Pedicoccus cerevisiae Saccharomyces cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause stringent taste in beer bitter taste cloudiness in beer ester like taste in beer stringent taste in beer bitter taste cloudiness in beer ester like taste in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
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